Gyuvech - translated from Turkish as beef. An exquisite, aromatic, tasty and satisfying dish. Any side dish can be served with beef: rice, buckwheat, potatoes.
It is necessary
- - 300 g of beef
- - 2 eggplants
- - 2 zucchini
- - 2 carrots
- - 50 g onions
- - 4 tomatoes
- - 2 potatoes
- - salt, pepper to taste
- - 3 tbsp. l. soy sauce
- - 200 g of any mushrooms
Instructions
Step 1
First take the beef and rinse it well. Then cut into slices, dry, pour with soy sauce, salt, pepper and leave for 30-40 minutes.
Step 2
While the meat is marinating, peel and cut the mushrooms, carrots, courgettes, onions into small cubes. Peel the tomatoes and mash them in a blender, if there is no blender, then grate.
Step 3
To prevent the eggplants from darkening and bitter, peel them and soak them in cold water for 10-15 minutes.
Step 4
Fry the meat in a pan until a golden crust appears, it should be half-cooked, cover and simmer for another 15-20 minutes over low heat.
Step 5
Stew eggplants, zucchini, carrots, onions, tomatoes and mushrooms in a pan, separately from meat until half cooked. So that the vegetables are not fried, but stewed, pour in half a glass of warm water.
Step 6
Put the meat in an earthenware dish on the bottom, put vegetables on top and cover with a layer of raw potatoes, cut into small pieces, add half a glass of warm water, salt to taste and place in an oven preheated to 180 degrees for 20-25 minutes, until the potatoes are ready.
